Small Things Sweet and Small Things Savory are Alan Batt’s seventh and eighth self-published books. Leafing through the pages of the latter, a cookbook that features hors d’oeuvres created by 120 of America’s leading chefs, I was mesmerized by the stunning photography. This is food porn at its best.
While cookbook photography typically complements the recipes, Battman’s books focus on the exquisite composition and textures of the food, so the recipes complement the photos. The pair of Small Things books, which include recipes for each bite-sized treat, are in fact cookbooks but also make beautiful art books. Here are a couple of images from Small Things Savory.
santa barbara sea urchin ice cream
with trout roe and aged solera vinegar
701 PENNSYLVANIA AVENUE RESTAURANT & BAR
executive chef Adam Longworth
pig’s ear terrine with soy gelée
SHANG
chef-owner Susur Lee
chef de cuisine Doron Wong
guchai
THAI MARKET
executive chef Tanaporn Tangwibulchai
scampi crudo
ESCA
executive chef David Pasternack
